Rotisserie Chicken Gnocchi Soup (Print Version)
Creamy comfort in every spoonful with tender chicken, pillowy gnocchi, and fresh vegetables in a rich, herb-infused broth.
# Ingredients:
→ Base
01 -
3 tablespoons unsalted butter
02 -
1 tablespoon extra virgin olive oil
03 -
1 cup diced yellow onion
04 -
3/4 cup grated carrots
05 -
1/2 cup thinly sliced or finely chopped celery
06 -
2 large garlic cloves, minced (about 2-3 teaspoons)
07 -
1/2 cup dry white wine (such as pinot grigio)
08 -
1/4 cup all-purpose flour
→ Liquids
09 -
4 cups chicken broth or stock (low sodium preferred)
10 -
2 cups half-and-half, warmed
→ Seasonings
11 -
1-2 teaspoons fresh thyme leaves, chopped
12 -
1/2 teaspoon dried Italian herb blend
13 -
1/8 teaspoon freshly grated nutmeg (optional)
14 -
Salt and freshly ground black pepper to taste
→ Main Components
15 -
1 pound gnocchi (refrigerated or shelf-stable)
16 -
1/2 to 3/4 cup shredded Parmigiano Reggiano
17 -
2 cups cooked rotisserie chicken breast, shredded or cubed
18 -
2 cups fresh spinach, roughly chopped
# Steps:
01 -
In a large, heavy-bottomed pot, heat butter and olive oil until the foaming subsides. Add chopped onion, carrots, and celery, followed by 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Sauté until vegetables are softened and just starting to brown. Add minced garlic and cook for 1 minute until fragrant.
02 -
Pour in the wine to deglaze the pan, stirring to release any browned bits from the bottom of the pot. Simmer until almost all of the wine has evaporated, about 2-3 minutes. Stir in flour and cook for 1-2 minutes, ensuring it is well incorporated with the vegetables.
03 -
Gradually whisk in chicken stock, allowing the mixture to simmer and thicken slightly. Once thickened, whisk in half and half, followed by thyme and Italian seasoning. Bring to a gentle simmer, avoiding a rolling boil, and continue stirring to ensure everything is well combined.
04 -
Add the gnocchi to the pot and simmer for 3-5 minutes until tender and floating. Stir in grated Parmesan cheese, shredded chicken, and fresh spinach leaves. Continue to simmer for 2-3 minutes until the chicken is heated through and spinach is wilted.
05 -
Season the soup with a pinch of nutmeg (if using), and adjust salt and pepper to taste. The soup will naturally thicken as it sits. For a thinner texture, serve immediately. For a thicker consistency, let stand for 5-10 minutes. Serve topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper.
# Notes:
01 -
Serve with crusty Italian bread for dipping
02 -
For easier salt control, use low-sodium chicken broth
03 -
The soup naturally thickens upon standing